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Caesar salad
A classic salad.
What you need
- 1 cos lettuce, washed and drained
- 50 g canned anchovy fillets, drained
- 90 ml olive oil
- 45 ml lemon juice
- 2 tsp dijon mustard
- 1 clove garlic, peeled and crushed
- 4 slices white bread (thick sliced), remove crusts and dice into 2 cm pieces
- 60 ml oil for shallow frying
- 2 medium eggs
- freshly ground black pepper
- 25 g freshly grated parmesan cheese
Method
Tear the lettuce into bite-sized pieces into a serving bowl. Mash the anchovy fillets. Mix together the olive oil, lemon juice and mustard and beat into the anchovies.
Fry the bread in hot oil until crisp and golden. Stir in the garlic. Drain croutons on crumpled up kitchen paper.
Par-boil the eggs in boiling water for 1 min. Run under cold water. Remove shells and add to the dressing. Beat well.
Pour the dressing over the lettuce. Scatter over the croutons and Parmesan cheese to serve.
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1950 | 1569 | 10475 | 8350 |
| Energy (kcal) | 466 | 375 | 2500 | 2000 |
| Protein (g) | 12.1 | 9.73 | ||
| Carbohydrate (g) | 14.4 | 11.6 | 345 | 275 |
| Fat (g) | 40.5 | 32.6 | 95 | 70 |
| Fat (saturated) (g) | 6.06 | 4.87 | ||
| Fibre (g) | 0.81 | 0.65 | ||
| Sodium (mg) | 815 | 655 | ||
| Salt (equivalent) (g) | 2.04 | 1.64 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 83.5 | 67.2 | 800 |
| Vitamin B-12 (µg) | 0.45 | 0.36 | 1 |
| Vitamin B-6 (mg) | 0.10 | 0.08 | 2 |
| Vitamin C (mg) | 7.90 | 6.35 | 60 |
| Vitamin D (µg) | 15.3 | 12.3 | 266 |
| Vitamin E (mg) | 9.51 | 7.65 | 10 |
| Zinc (mg) | 1.02 | 0.82 | 15 |
| Calcium (mg) | 173 | 139 | 800 |
| Folate (mcg) | 51.5 | 41.4 | 200 |
| Iron (mg) | 2.00 | 1.61 | 14 |
| Magnesium (mg) | 23.1 | 18.5 | 300 |
| Niacin (mg) | 3.92 | 3.15 | 18 |
| Pantothenic acid (mg) | 0.57 | 0.46 | 6 |
| Riboflavin (mg) | 0.29 | 0.23 | 1.6 |
| Phosphorous (mg) | 162 | 130 | 800 |
| Thiamin (mg) | 0.16 | 0.13 | 1.4 |
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